Three Easy Korean BBQ Dipping Sauce Recipes - Hungry Huy (2024)

FAQs

What dipping sauce is used for Korean barbecue? ›

Ssamjang is an essential component of Korean barbecue. It's a simple, no-cook, stir-together dipping sauce that combines the savory funk of doenjang (fermented Korean soybean paste) with the sweet heat of gochujang.

Thin down your Korean barbecue sauce with a little rice wine vinegar, you can also add a squeeze of fresh lemon or lime and use as a dressing for chopped veggie salads and cold Asian noodle salads. Stir fry vegetables and your choice of protein in Korean barbecue sauce and serve over rice or noodles.

Ssamjang (쌈장) and the sesame oil dipping sauces are both tied for my favorite, since they pair really well with any meat. The soy based dipping sauce is a recent addition to the sauce medley just to add a little bit more salt and flavor to the KBBQ experience at home!

Gochujang sauce is most often used in Korean recipes, but its sweet, spicy umami flavor is so delicious that you'll want to drizzle it over everything! As far as flavor goes, there's nothing like gochujang sauce.

At a typical Korean restaurant, sauce #1 (Ssamjang) is served in a small bowl for sharing, while sauces #2 (Sesame oil, salt, and pepper sauce) and #3 (Wasabi and soy sauce) are provided individually to each person. These sauces are usually refilled for free as needed.

Jangs can generally be described as fermented pastes or sauces made with soybeans. The three jangs that dominate Korean cuisine are doenjang, ganjang and gochujang.

The main difference between Korean BBQ sauce and a more traditional American BBQ sauce is going to be the base. That's because this sauce uses soy sauce as a base rather than your American tomato-style base. Because of this, it's going to be a thinner sauce with a bold savory flavor and a punch of heat.

If you start to notice that your BBQ sauce is thick, slimy, or clumpy, it's time to go.

How to Store Korean BBQ Sauce. Transfer the Korean barbecue sauce to an airtight container. Store in the refrigerator for up to one week or freeze for up to one month.

Korean BBQ is also known for its distinctly sweet taste, calling for ingredients like soy sauce, sugar, garlic, sesame and oil. For the ultra-adventurous, some recipes use pear and honey for an even more sophisticated flavor profile.

What is the best cut to order at Korean BBQ? ›

Bulgogi sauce is considered being the BBQ sauce of Asian and Korean cuisine. It's sweet, smoky, and slightly tangy, and has a subtle spice hit thanks to the chili sauce. In many Korean restaurants, they actually serve this as a dipping sauce too!

In Korean cooking, there are three mother sauces you must be familiar with: ganjang (soy sauce), gochujang (fermented chili paste) and doenjang (soy paste).

Bechamel – a milk based sauce that is thickened with a roux (clarified butter and flour). This sauce is named after its creator Louis XIV's steward, Louis de Béchamel. Considered the king of all sauces, and often called a cream sauce because of its consistency, this sauce is most often used in all types of dishes.

Tomato ketchup

Tomato ketchup doesnt need much of an introduction seeing as it is considered the most popular dipping sauce around the world.

Lettuce or perilla leaves. Garnishes like sliced garlic, scallions, and toasted sesame seeds. Banchan (small side dishes). Types of banchan include kimchi, marinated veggies, spicy cucumbers, bean sprouts, and sautéed spinach.

Common Korean garnishes to have available at your party include: fresh green Korean chilies, sliced garlic cloves, scallions, toasted sesame seeds, lime, beet juice, soy sauce, sriracha, and more.

Our Original BBQ Sauce is next level for marinating, dipping or as an awesome cooking ingredient, but not just for ribs, hot dogs and burgers. This sweet and smokey blend is the only answer for making any dish the boss.

Bulgogi sauce, a type of Korean BBQ sauce, boasts a complex, slightly sweet yet umami flavor profile.